Bing Cherry-Amaretti Fool Recipe

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When Bing cherries are in season, I make this fruity custard-style fool. The sweet cherries and whipped cream balance perfectly with the sour cream. —Mary Ann Lee, Clifton Park, New York
TOTAL TIME: Prep: 30 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 8 servings


  • 1 envelope unflavored gelatin
  • 1/3 cup cold water
  • 1 cup (8 ounces) sour cream
  • 1/2 cup sugar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 2 cups coarsely chopped fresh Bing or other dark sweet cherries, divided
  • 1 cup heavy whipping cream
  • 1 cup coarsely crushed amaretti cookies (about 16 cookies)
  • Optional toppings: fresh mint leaves, halved Bing cherries and additional crushed amaretti cookies


  1. In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Let stand 5 minutes.
  2. Place sour cream, sugar, lemon juice, extracts, 1 cup cherries and gelatin mixture in a blender; cover and process until cherries are pureed. Transfer to a large bowl.
  3. In a small bowl, beat cream until soft peaks form. Remove 1/2 cup whipped cream; reserve for topping. Gently fold remaining whipped cream into cherry mixture. Fold in crushed cookies and remaining chopped cherries. Divide mixture among eight dessert dishes. Refrigerate at least 2 hours.
  4. Serve with reserved whipped cream and toppings if desired. Yield: 8 servings.
Originally published as Bing Cherry-Amaretti Fool in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p212

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